Spaghetti Squash With White Bean Provencal South B... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love spaghetti squash and this dish is wonderful with beans, tomatoes, olives and leeks. It is not just a side dish, it is also a great vegetarian dish too! Originaly from the Jenny Craig cookbook. Ingredients:
1 (2 1/2 lb) spaghetti squash |
1 tsp. roasted garlic-flavored vegetable oil (i use olive oil and 1 clove of minced garlic) |
2 cups thinly sliced leek (about one leek) |
2 (16-oz) cans navy beans, drained |
1 (14 1/2 oz.) can stewed tomatoes, undrained |
2 tbl. ripe olives, chopped |
1 tbl. balsamic vinegar |
1/4 tsp. salt |
freshly ground pepper |
Directions:
1. Wash squash, cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13 x 9 baking dish coated with cooking spray. Bake at 350 degrees for 45 minutes or until tender, let cool slightly. Using a fork, remove spaghetti-like strands from squash, discard shell. Place strands on a platter; set aside and keep warm.
2. Coat a saucepan with cooking spray, add oil. Place over medium-high heat until hot. Add leek and saute` 3 minutes or until tender. Add beans and tomatoes; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon over squash.
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